In my house, pork chops are a twice weekly affair – we just can’t get enough of them! I’m always looking for new ways to prepare them, and a few months ago I had a hankering for Chinese food and some pork chops in the freezer. And so, this recipe was born… my second favorite pork chop preparation ever (behind my mom’s pork chops and mushroom gravy, of course, but that’s for another day)!
photo credit goes to illustrious pork chop photographer/personal assistant Mike Prez!
Grilled Asian Pork Chops!
I am a slave to spice. I live on Frank’s. Usually dinner is Frank’s with a side of whatever else we’re having. I literally put that **** on EVERYTHING. I also absolutely love Mexican food and Southwestern flavors – hence my obsession with Bobby Flay. And who doesn’t love sangria?
One of the simplest Mexican dishes to master is the fajita, and for drinks, there’s the Spanish sangria. That’s partly because there’s no real formula for either, save a few basic rules, and because anything wrapped in a warm tortilla or with wine and some hot sauce is – in my opinion – worth dying for.
It’s no secret by now that I love Indian food. While Murg Makhani/Butter Chicken (recipe here) is my favorite Indian meal, sometimes I feel like dressing something up in a pretty little package. Whenever I want to add a little pizazz to a meal I’d usually make with chicken, I immediately think of Cornish Game Hen. It’s perfectly proportioned, flavorful, and damn cute on a plate. While watching one of my LOVES Bobby Flay on Food Network…
seriously!? THAT FACE
I was pleasantly surprised to see him deviating from his usual TexMex type cooking (which is BOMB by the way) and cooking up something with a little Indian flair. I immediately wrote the recipe down and decided to give it a try – and I’m glad I did! If you want a delicious, fancy shmancy Indian inspired meal, why don’t you try…
Garam Masala Rubbed Cornish Game Hens with Maple-Tamarind Glaze!
I think it’s no secret at this point that I love ethnic food, ESPECIALLY if it’s spicy. Something about the belly-warming feeling of a hot meal with a good amount of spice really gets my mouth watering. I also love grilling – screw that preconception that men are supposed to be the grillers! There really isn’t anything better than – or anything that can be a substitute for – the smoky, charred flavors a grill can provide.
Since we’re going to be saying goodbye to summer in a month or so – or rather, many of you readers are, because Florida is perpetually in a state of summer – I decided to post this amazing little meal up while you still have some sunshine and warm days to enjoy it with. Plus, what’s more fun than eating food on a stick?
just don’t poke yourself
Turkish Chicken Kabobs!
Cue the Bollywood music and don your brightest sari, kiddies – we’re headed to one of my most favorite culinary locales for today’s post! I can hardly go a month without desiring that wonderful tummy-warming spicy garlicky deliciousness, filling every fiber of my being with the need to feed untillll… I go broke. Ordering any kind of food, but ESPECIALLY Indian food, is NOT cheap; especially if you like to mix all sorts of different flavors together when you order. And if you have an obsession bordering on psychotic for garlic naan. So what’s the solution?
I had tried cooking my favorite dish, murgh makhani (or butter chicken for the lingually challenged) before and it did not turn out AT ALL like I wanted, or like it should have. I chalked it up to my lack of a tandoor/clay oven, although after a quick search on Amazon I just realized this thing is not very expensive:
Well, there goes more of my paycheck.
Anyway, it IS possible to get that delicious flavor without a clay oven. The trick was concocting the right recipe with the best flavor profile. Not to toot my own horn, but I think this recipe is pretty damn bomb. Toot, toot.
Niagara falls in my mouth
serves 4 hungry hippos
Sometimes you just need to eat a chili stuffed with cheese. Jalapeño poppers became famous for a reason! If you’re looking for a little more upscale version of this classes party dish, I suggest you give this recipe a whirl – it’s sure to delight your tastebuds.
Goat Cheese and Mushroom Chilles Relleños!
makes 8 stuffed chiles
Well well well… it has been quite a while, hasn’t it? Even the more reason to just jump into things – because I’m sure after waiting all this time you’re pretty hungry!
Buffalo chicken in ANY form is my favorite thing to eat. I think I go through a bottle of Frank’s Red Hot in about a week. I literally DO put that $%*& on everything. Here’s an example of one of my more successful uses of that wonderful sauce…
Buffalo Chicken Pizza!